This dish takes 5 minutes to make and is a great midday snack or breakfast. It is sweet and salty. The spices aid in the digestion of the snack with some additional heated turmeric to help with inflammation. I took this recipe from Divya Alter’s book, how to eat for what you feel. I added more raisins as I wanted more sweetness and created a simpler mix of spices.
Ingredients
- 1 tbsp. ghee or sesame oil
- ½ tsp. black mustard seeds
- 6 curry leaves
- ½ tsp. ground turmeric
- ¼ tsp. cumin
- ¼ tsp. coriander
- ¼ tsp. salt
- 4 cups puffed-rice
- ¼ cup chopped nuts of choice
- ½ cup golden raisins
Method
- Heat the ghee over a medium heat
- Add the mustard seeds, when they began to pop add the curry leaves and toast for a few seconds
- Add the spices, salt, rice and nuts
- Stir-fry for 5 minutes until the puffed rice absorbs the spices
- Turn off the heat and add the raisins
- Mix well and serve hot or let cool down and store in an airtight container
